Scut_Monkey
Well-Known Member
I started fermenting two UV pasteurized batches on Saturday and I'm trying to achieve a relatively sweet cider at ~1.008-1.010. Each batch is four gallons fermenting in 5 gallon cornys leaving a 1 gallon void for krausen.
My original plan was to chill the kegs to stop the fermentation when they reached my desired SG. However, I started thinking that I could possibly let them ferment out and then blend them with fresh UV pasteurized cider to achieve the SG I desire. They would remain in the keg and at approximately 40 degrees F so fermentation would not kick off.
Questions:
1. Do you think I would get a better flavor by stopping the fermentation at my desired SG or by letting them ferment out and then blending with fresh cider?
2. What temp would I need to take the cider down to to stop fermentation?
3. How soon would these ciders be ready to enjoy depending on which method I use?
My original plan was to chill the kegs to stop the fermentation when they reached my desired SG. However, I started thinking that I could possibly let them ferment out and then blend them with fresh UV pasteurized cider to achieve the SG I desire. They would remain in the keg and at approximately 40 degrees F so fermentation would not kick off.
Questions:
1. Do you think I would get a better flavor by stopping the fermentation at my desired SG or by letting them ferment out and then blending with fresh cider?
2. What temp would I need to take the cider down to to stop fermentation?
3. How soon would these ciders be ready to enjoy depending on which method I use?